This hibiscus lemonade recipe is perfect for the coming, warmer months. It’s refreshing, thirst quenching and best of all, it’s blood sugar friendly!
The Keto movement is huge right now. You can’t type “low carb” into any social media platform without a bunch of keto recipes popping up.
While I get the concept and understand why it works for some people, I don’t believe it works for everyone. And for many, it’s not sustainable long-term. I know it wasn’t for me! I had a lot of health issues when I did keto and worst of all, my blood sugars became incredibly sensitive to even the smallest amount of carbs.
So I gave that up and realized that not all carbs are created equal.
But while I was eating keto (for about 2 years), I came up with this recipe and have enjoyed it every summer since. It’s wonderfully refreshing on a hot summer day and doesn’t raise my blood sugar.
HOW TO MAKE HIBISCUS LEMONADE
This is a very simple recipe to make with just three ingredients. Four if you count the water. All you have to do is brew your tea, then add the lemon juice and sweetener. Any low carb sweetener will work here as long as it dissolved properly. Some sweeteners don’t dissolve well, so choose carefully.
This will keep for about 5 days in the fridge. You can also freeze this as popsicles, although I recommend adding extra sweetener for that. This doesn’t taste as sweet once frozen. Especially if you use stevia.
You can easily double or triple this recipe, or even cut it in half to yield just a couple of servings.
And if you like lemonade in different flavors, you might also try this Green Lemonade recipe.
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HIBISCUS LEMONAD RECIPE:
- 4 cups prepared hibiscus tea (see notes above)
- 1/2 cup lemon juice
- liquid stevia to taste
- You can make this with hot tea or cold, either way.
- Simply combine all the ingredients in a pitcher and stir well.
- Chill in the fridge overnight if hot and serve over ice.